Quick & Easy

Tina’s sponge cake

Tina's sponge cake
Sponge Cake Queen finalist Tina's recipe



1.Preheat stove-top to 200°C. Grease and line two baking tins.
2.Separate eggs. In a large bowl, beat egg whites with the caster sugar, salt and vanilla for 10-15 minutes. Add the egg yolks.
3.In a 1-cup measure place cream of tartar, bicarbonate soda, and plain flour. Sift dry ingredients and fold gently into mix.
4.In a medium saucepan, bring the milk and butter to the boil; gently fold into mix.
5.Pour cake mix into two greased and paper lined tins. Reduce oven to 180°C. Bake 15-20 minutes.
6.To decorate: whip cream with vanilla and some icing sugar. Sweeten to taste. Spread the whipped cream on top of one of the sponges.
7.Using a food processor or blender, blitz up half of your blueberries; drizzle the berry sauce over the cream. Put the second sponge on top (upside down) of the first; dust with icing sugar. Decorate with the rest of the berries.

If you are using fresh eggs, make a slightly more generous cup of dry ingredients. You must sift the flour at least twice in this recipe. If your kitchen is cold, do not take the cake out of the oven straight away or else it will shrink. Leave cake in the oven with the door slightly open so it cools slowly.


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